Old Jersey Recipes.
1870 D'la Soupe D'angulle
Jersey Conger Soupe
Recipe: CalculatorJersey.
INGREDIENTS:
1 and 1/2lb Conger,
3 Pt's water,
1 heart of cabbage chopped,
2 leeks,
petals of a marigold or two,
1 quart of milk,
1 oz of jersey butter,
METHOD:
Fresh Conger boil in 3pts of water approx one and half hours strain and keep the liquid, remove fish from the bone.
Return to the pot with the chopped cabbage and leeks, bring to the boil over slow heat.
Add parsley seasoning to taste add quart of milk and 1oz of jersey Butter.
To serve sprinkle with marigold petals.
Finally serve with fresh Jersey cabbage loaf and churned Jersey butter.
1939 D'la Soupe De Congre.
During The Occupation Of Jersey By The Germans.
Recipe: CalculatorJersey.
1 lb of conger,( on the head )
1 lb tomatoes, ( skinned )
1 onion,( chopped )
8 oz peas,
1 small cabbage, ( chopped )
2 Pt's of milk,
salt and fresh milled pepper,
1 bouquet garni,
marigold petals,
1 oz of jersey butter,
METHOD:
Wash the conger head well in plenty of water.
Place in a pan cover with cold water and boil for one and a half hours.( A pressure cooker is useful for this.)
Drain and reserve the liquid.
Take fish of the bone and add with the prepared vegetables the herbs also the fish to one and a half pints of the fish stock season to taste and simmer gently for 20 minutes.
Take out the bouquet garni, then ladle 3 large cupfuls of fish into a sieve or liquidizer.
Reduce this amount to a puree then return to the pan.
This thickens the soup and there is no need to add flour.
Add milk, butter, and bring to the boil very slow and simmer.
Serve very hot.
Serves four people.
Serve with the Marigold petals on the top.
Best with Jersey cabbage loaf and fresh churned Jersey Butter.
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